I have one of those chip makers too (courtesy of this darned shopping thread...I just had to have one. Nothing like keeping up with the Jonses - shopping thread - is there ?) - tried it the other day and we decided the chips were too "starchy" ?? Anyone have suggestions on which potatoes would be better to use? My spuds were quite wet when I cut them, so had to dry them on paper towel. I think this might be a job for the kids!Rosemary salt was good on the ones I made.
Quote from: Nikkit on January 23, 2013, 10:36:20 pmI have one of those chip makers too (courtesy of this darned shopping thread...I just had to have one. Nothing like keeping up with the Jonses - shopping thread - is there ?) - tried it the other day and we decided the chips were too "starchy" ?? Anyone have suggestions on which potatoes would be better to use? My spuds were quite wet when I cut them, so had to dry them on paper towel. I think this might be a job for the kids!Rosemary salt was good on the ones I made. I use the russet potatoes. I peel and slice them into salted cold water - let them soak for 15 minutes, drain, rinse and dry mcompletely with paper towels or tea towels before cooking them. This removes some of the starch and allows them to crisp easier.